Roasted Beet & Pear Salad with Feta
Ingredients
For the roasted beets:
3 medium beets, peeled and cut into wedges (about 450 g / 1 lb)
1 tbsp olive oil (15 ml)
½ tsp salt
¼ tsp black pepper
For the pears:
2 ripe pears (Bartlett or Anjou), thinly sliced (about 300 g / 10.5 oz)
For the salad base:
120 g (4 cups / 4 oz) arugula or mixed greens
100 g (3.5 oz) feta cheese, crumbled
40 g (⅓ cup / 1.4 oz) toasted walnuts or pecans
For the dressing:
2 tbsp olive oil (30 ml)
1 tbsp balsamic vinegar or red wine vinegar (15 ml)
1 tsp honey or maple syrup (5 ml)
½ tsp Dijon mustard
Salt and pepper, to taste
Optional garnish:
Fresh thyme or mint
Extra cracked black pepper
Directions
Preheat oven:
Set oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roast the beets:
2.1. Toss beet wedges with olive oil, salt, and pepper.
2.2. Spread evenly on the baking sheet.
2.3. Roast for 30–35 minutes, turning once, until tender and lightly caramelized.
2.4. Let cool slightly.
Prepare dressing:
3.1. In a small bowl, whisk olive oil, vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
Assemble salad:
4.1. Arrange greens on a large serving platter or bowl.
4.2. Top with warm roasted beets and fresh pear slices.
4.3. Sprinkle with crumbled feta and toasted nuts.
Finish & serve:
5.1. Drizzle dressing evenly over the salad.
5.2. Garnish with fresh herbs and cracked pepper if desired.
Prep & Cooking Times
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings & Calories
Servings: 4
Approximate Calories per Serving: 290 kcal
